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| Preparation of diglycerol laurate-based soybean oil foam andits application in mayonnaise |
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| DOI： |
| KeyWord:low-calorie mayonnaise oil foam diglycerol laurate rheological property |
| FundProject:广东省重点领域研发计划项目（2022B0202010003） |
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| Abstract: |
| Aming to prepare healthy, low-fat mayonnaise with good stability, diglycerol laurate (DAG) with high purity (>92%) was synthesized via esterification of lauric acid with glycerol by using Novozyme 435 and followed by purification steps involving molecular distillation and silica gel column chromatography, and used as raw material for the preparation of oil foam, and the effects of whipping time on the foaming ability, bubble particle size distribution, microstructure and stability of the oil foam were investigated. Soybean oil was 50% partially replaced or completely replaced by oil foam for the preparation of mayonnaise, and the effects of oil foam on the rheological properties, color and stability of mayonnaise were investigated. The results showed that the number of crystals adsorbed on the surface of the bubbles increased significantly with the prolonging of the whipping time, the particle size of the bubbles increased, and the foaming rate first increased and then remained basically unchanged.The foaming rate was the highest when the whipping time was 15 min, and the oil foam volume did not change significantly after 2 months of storage. After using oil foam to partially replace and completely replace soybean oil, the viscosity of mayonnaise decreased, the modulus of elasticity of mayonnaise under stress and frequency scanning increased, mayonnaise showed good plasticity and stability, and the color L* value of mayonnaise increased, a* value and b* value decreased.The oil foam obtained by whipping with DAG can effectively reduce the oil content and calorie of mayonnaise, and can be used as a oil substitute for the development of new mayonnaise products. |
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